Caramel Cream Cheese Pound Cake Recipe

This Caramel Cream Cheese Pound Cake is a luxurious, buttery cake infused with rich cream cheese and topped with a smooth caramel glaze. The cream cheese enhances the texture, making it irresistibly moist while providing a slight tang that balances the cake’s sweetness. This pound cake is perfect for holidays, special occasions, or simply indulging in a classic, homemade dessert. Enjoy it with coffee or a scoop of ice cream for an extra decadent treat!

Ingredients:

For the Pound Cake:

• 1 cup (225g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 2 ½ cups (500g) granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder

For the Caramel Glaze:

• ½ cup (120g) unsalted butter
• 1 cup (200g) brown sugar
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a bundt cake pan or a 9×5-inch loaf pan.
3. In a large mixing bowl, beat butter and cream cheese until smooth and creamy.
4. Gradually add sugar, continuing to beat for about 3 minutes until light and fluffy.
5. Add eggs, one at a time, mixing well after each addition.
6. Stir in vanilla extract.

Step 2: Incorporate the Dry Ingredients

1. In a separate bowl, whisk together flour, salt, and baking powder.
2. Gradually add the dry mixture to the wet mixture, stirring until just combined.
3. Avoid overmixing to maintain a tender texture.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan, smoothing the top evenly.
2. Bake for 75–80 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

Step 4: Make the Caramel Glaze

1. In a small saucepan, melt butter over medium heat.
2. Add brown sugar, stirring until dissolved.
3. Pour in heavy cream and bring to a gentle simmer, stirring continuously.
4. Remove from heat and stir in vanilla extract and a pinch of salt.
5. Let the glaze cool slightly before pouring over the cake.

Step 5: Assemble and Serve

1. Drizzle the warm caramel glaze over the cooled cake.
2. Slice and serve with a dollop of whipped cream or ice cream for extra indulgence.

Tips for the Best Caramel Cream Cheese Pound Cake:

• Use room-temperature ingredients for a smooth batter.
• Avoid overmixing the flour to keep the cake moist.
• Try a praline twist by adding toasted pecans to the caramel glaze.
• Store leftovers in an airtight container for up to 4 days.

This rich, creamy, caramel-drizzled pound cake is a true showstopper! Would you like variations, such as adding chocolate or a nutty crust? Let’s make it even more decadent.